Stir
buttermilk in gently. Do not over mix.
Treat this dough gently as you would for baking powder biscuits or
muffins. Add more liquid if needed
to get dough to stick together.
Knead gently 10 times to make a solid mass.

Pat
out into rectangle ¾ inch thick. It
should have a width of about 12 inches—the length depends on how thin you
pat it.

Spread
rectangle with apricot filling, leaving ½ border. Roll up into long log. Slice ¾--1 inch thick with dental
floss. Lay sideways on parchment
paper on a cookie sheet shaping each into an oval.

Bake
at 400°
for 10-12 min. Drizzle with
powdered sugar icing. (Put it in
a tiny zip-lock bag and snip the corner barely to do the drizzling.)

**I found that the filling
oozed out of the spiral scones as I sliced them. What about spreading only a thin layer of
filling, then when they are sliced and on the pan, squirt some filling in each
scone. Put the filling in a zip-lock
back, snip the corner and squirt it in following the spiral. Maybe it won’t work.